I started with the idea of a basic enchilada sauce, an easy one from my North of the Border Enchiladas that uses chili powder as the base. I added a little more spice with smoked chile pepper and enhanced the flavor deeper with beef stock and herbs. Easy.
The hardest part of this recipe is browning the ground beef. I also added a little chorizo
that I had on hand, more heat with a jalapeño and tossed in some sweet vidalia onions because I love them so and still have plenty of 'em. Sweet summer corn, fresh off the cob was grated into the meat filling just as it finished cooking. Tasty and easy.
Now, we sometimes like a side of rice or beans with out enchiladas so I thought why not combine one in the same dish, cooking together, at the same time and served separate. Simplified and easy.
Okay, enough, on to the recipe... Enjoy!
Red Chile Beefy Enchiladas
makes 6 to 8 enchiladas
for the chile sauce:
1 tablespoon bacon drippings or oil
1 medium sweet onion, diced
3 tablespoons chile powder
1 tablespoon San Antonio smoked chile powder
1 tablespoon garlic powder
1/2 to 1 teaspoon cayenne pepper
1 teaspoon cumin powder
1/2 teaspoon crushed Mexican oregano
1 tablespoon masa harina or flour
2 cups beef stock
salt to taste
1 cup beef filling from below
for the filling:
1 1/2 pounds lean ground beef
1 link chorizo or ground sausage
1 medium onion, chopped
1 jalapeño, minced
Mexican seasoning to taste
1/2 cup beef stock
salt to taste
shaved fresh corn, about 1/2 cup
for the enchiladas:
6 to 8 flour enchiladas (8-inch), or about 10 corn (6-inch)
for the beans:
bacon drippings or oil
1/2 medium sweet onion, chopped
1 tomato, chopped
minced jalapeño to taste
1 -15 oz can pinto beans, drained & rinsed
1 teaspoon beef bouillon granules
In a medium saucepan, heat drippings over medium heat and add onions, cook slightly brown. Stir in the spices along with the masa and the beef stock. Stir until thickened and add salt as needed, set aside.
In a skillet, brown ground beef with the chorizo with a little oil if needed until mixture is brown. Drain off any grease and add the onion, jalapeño and seasonings. Cook until onions are limp. Add the beef stock and simmer for about 10 minutes. Using a slotted spoon, stir 1 cup of this mixture into the chili sauce. Slice the kernels from the ear of corn, scrape the cob down and stir corn into the meat mixture. Cook another 10 minutes. Set aside.
For the beans, in a small saucepan add a little drippings or oil, the onion, jalapeño and cook over medium heat until onion is transparent. Add the tomato, bouillon and pinto beans and simmer for about 5 minutes adding just a little water if needed. Set aside.
Grease the bottom of a 3-quart casserole dish. Brush oil on both sides of the tortillas. For each enchilada, sprinkle a tortilla with a little cheese, place about 1/4 cup filling down the center and roll into shape. Place enchiladas about 1/2-inch apart along the dish . Place in a 350 degree preheated oven and bake for 10 minutes.
Move the enchiladas to one end of the dish and spoon beans at the other end of the dish. Spoon the chile sauce over the enchiladas covering completely. Sprinkle heavily with cheese and heat another10 to 15 minutes or until hot and cheese is bubbly.